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BakerMan

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  • I use a Microsoft application called OneNote.  It's like an electronic spiral notebook.  It is fully indexed and searchable (http://office.microsoft.com/en-us/onenote/ ).    I store the OneNote notebooks on my SkyDrive (free).  My OneNote notebooks …
  • Start with inexpensive meats like chicken and burgers until you master heat control.  Plenty of great info here on the forum to help you with any kind of cook.  Once you get the charcoal lit you need to wait 15-20 minutes until the smoke is burning …
  • Table looks good.  First do no harm....Just disassemble Egg, clean it out, and have a friend help you lift it into place.  Don't to place Egg on a concrete block.
  • I don't make a sauce when I cook brisket.  I discovered on my second brisket cook that the BBQ Baked Beans (BGE Cookbok pg. 156) go great with the brisket.  I find when the beans and brisket are on the same plate the beans add just enough sauce to a…
  • I have been using the CGQ swing rack for a year now and I love it.  I only use the original cooking grill unless when I'm doing low and slow with a drip pan.  The gaps on edges make it easier to add wood for smoking. One word of warning. Make sure …
  • Now that's a good wife!
  • @Little Steven - Great thread.  Very interesting. Owned a Weber kettle for years but only cooked burgers and chicken parts.  Ended up buying a gasser from Costco with my year-end points and used that for  6 years (burgers and chicken). I worked at…
  • @HH - I was 1 cigar and 1/12 glasses of wine into the evening when the inspiration hit.  It was dark when I jammed it in there.  I gave it another look this morning in the day light and it fits like it was made for it.  What's nice is I can move it …
  • I currently cook pizza at 650, legs down, stone flat on PS.  I just installed a new Nomex about a month ago after Rutland crumbled off after 6 mos. Based on some photos I have seen there appear to be two types of Nomex gaskets.  The one BGE is provi…
  • This post title needs to be included in the "Suggestive Post Title" thread ;-D
  • Looked (and I'm sure tasted) better than the turkey breast I smoked tonight!
  • Did the "let's try and burn some regular wood" thread just devolve into let's turn our Eggs into gassers?  Sacrilege! To get the thread back on track... I used to do this with my Weber kettle on occasion.  Load it up with split, dried oak and burn …
  • I have seen pictures of the "new" egg Nomex gaskets and they look to be gray colored.  The Nomex gasket I bought was almost white with no adhesive.  I used Permetex copper to glue it to rim of Egg after reading what others have done.  So far it has …
  • Cool thread.  Glad to stuck with it.
  • After scraping I used an palm sander, 200 grit to to remove hard Rutland cement to prep Egg for Nomex with Permatex copper adhesive.  Final clean with acetone and rag.
  • IMHO I would cook some burgers or chicken one night this week to get the hang of temp control if your new to the Egg.  A brisket is a big expensive piece of meat. Here is my standard link for temp control for new Eggers until you develop your own m…
  • I use mustard on ribs and olive oil on butts/briskets.  I did read somewhere that some spices are oil soluble vs. water soluble so it makes sense to me.  I use olive oil on wings to help rub stick also.  Either way, you will never taste the mustard …
  • Ahhh the memories...your photo takes me back 10 months...  I remember the first night with my Egg.  Pristine white ceramic (just like the ones in the BGE Cookbook LOL), that new Egg smell.  Tenderly loading lump for the first time.  My first raging…
  • @BOWHUNR I like loose gloves.
  • "thirdeye's invention will allow you to hang the hot grid"   I use the BGE grid lifter and place the hot grate on a couple of bricks on the deck or on the marble cutting board on top of my table till it cools.  Before I got the BGE lifter I used…
  • I found one at the Cover Store made to cover a Grill Island.  Fits my 72 x 32 table like a glove. http://eggheadforum.com/discussion/1143837/finally-found-a-cover-for-my-new-table#latest
  • @RICHIED777 As you can see from the various posts there are a bunch of theories and techniques that all have one thing in common - go slow (except for nolaegghead and his hurricane machine).  If the temp gets away from you and you overshoot your d…
  • @brycos - no not if you are paying attention...;-)   In my case I was doing a 650 degree pizza cook with plate setter in place legs down.  I'm not sure why I left bottom swing rack on place. Probably because I use it 98% of the time and forgot it …
  • Sgt93 said: between every chew she said "phenomenal, amazing, it's ashamed no one else is here to eat these" and went back for seconds.  I took that as an honor and she was right, just fabulous.  Enjoyed some Four Roses during the cook   …
  • The swing grate system is awesome. IMHO one of the best accessories you can get.  I've had one since last Christmas and it almost never comes off the grill.  I'll cook ABTs on the bottom with the big chicken wing parts (drummets?) and the smaller wi…
  •   ...Wish  I was 6" @Little Steven I guess we know how you got your name... LOL @ tillerman7 Welcome to the forum!  Keep in mind that Trex is not structural.  It is less rigid than wood so you will need to make sure the Egg/granite is proper…
  • "Pork Butt - Divide and Conquer" is one of mine. LOL @FanofFanboys yea sensitivities are at an all time high lately... :-D
  • Never tried just a flat.  Here is a webs site that helped me the first time I cooked brisket.  http://www.amazingribs.com/recipes/beef/texas_brisket.html It was a little nerve racking since the hunk of meat I was cooking (experimenting on) cost $…
  • Man that is a sad photo.  I know how much I have enjoyed my Egg the past 10 months.  I would be bummed out for a long time... Homeowners insurance?
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